Rhubarb Hazelnut Oatmeal Squares

• For Rhubarb
• 3 1/2 cups Fresh rhubarb, cut into 1-inch chunks
• 2/3 cup sugar
• 2 tablespoons cornstarch
• 1/4 cup orange juice
• 1/4 teaspoon nutmeg
• 1 teaspoon vanilla
• For the Hazelnut Oatmeal Crumble
• 1 1/2 cups quick oatmeal
• 1 1/2 cups flour
• 1/2 teaspoon baking soda
• 2/3 cup dark brown sugar
• 1/2 cup hazelnuts, finely chopped
• 1 1/2 sticks unsalted butter, room temperature

1. Preheat oven to 350. Prepare a 9x13 pan and set aside.
2. In a saucepan over medium heat mix together orange juice, cornstarch and sugar. Stir in vanilla. Add rhubarb and stir constantly until rhubarb becomes soft and thick. Using a wooden spoon, make sure nothing sticks to the bottom of the pan. Once rhubarb has thickened, set aside to cool.
3. In a large bowl mix butter, oatmeal, flour, baking soda, brown sugar and hazelnuts until fully combined.
4. Pat 3/4 of the oatmeal mixture into the bottom of the 9x13 pan. Pour cooled rhubarb mixture over oatmeal. Scatter the remaining 1/4 of the oatmeal mixture over the rhubarb.
5. Bake for 30 minutes or until the top of the oatmeal begins to brown.

rhubarb, fresh rhubarb, sugar, cornstarch, orange juice, nutmeg, vanilla, crumble, oatmeal, flour, baking soda, dark brown sugar, hazelnuts, butter

Taken from food52.com/recipes/402-rhubarb-hazelnut-oatmeal-squares (may not work)